Keto Jalapeño Egg Salad

Prep Time: 10 minutes
Cook Time (egg boiling): 10 minutes
Servings: 3–4

Macros per serving:
Calories: 290 | Protein: 12g | Carbs: 2g (net) | Fat: 25g

this recipe!

Creamy, spicy, and 100% keto

If you love a little kick in your egg salad, this recipe’s for you. This Keto Jalapeño Egg Salad is everything creamy, tangy, and spicy in the best way. It’s high-fat, low-carb, and packed with flavor. The jalapeño adds just enough heat to wake things up without overpowering everything else.

I made this one day when I had some leftover pickled jalapeños in the fridge—and now it’s a regular. It’s especially good in lettuce wraps or on top of avocado halves. Total flavor bomb.

Why I Love This Recipe

• 🥚 Classic egg salad texture with a spicy twist
• 🌶️ Jalapeños add heat and crunch
• 🥑 Low carb, keto-friendly, and keeps you full
• 🧅 Just a handful of ingredients, nothing fancy
• 🧄 Easy to meal-prep for the week

What You’ll Need

• 6 hard-boiled eggs, peeled
• ¼ cup mayonnaise
• 1 tbsp pickled jalapeños, finely diced
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• Salt and pepper to taste
• Optional: sliced green onions or chives for garnish
• Optional: dash of smoked paprika on top

Pro Tips

• Use cold eggs to keep the texture clean and smooth
• Pickled jalapeños add more flavor than fresh (and they’re keto!)
• Add more or fewer jalapeños based on how spicy you like it
• A little paprika on top gives it that deviled egg vibe
• You can mash or chop eggs depending on how chunky you want it

Tools You’ll Need

• Mixing bowl
• Knife and cutting board
• Fork or potato masher
• Spoon or spatula

Substitutions and Variations

• Use Greek yogurt instead of mayo for a lighter version
• Try fresh jalapeños if you like a sharper heat
• Add diced bacon for smoky crunch
• Use chipotle mayo for a smoky, spicy twist
• Stir in shredded cheddar for a jalapeño popper vibe

Make-Ahead Tips

• Boil eggs up to 3 days ahead
• Mix salad and store for up to 3–4 days in the fridge
• For best freshness, add jalapeños just before serving

Instructions

STEP 1: Chop the Eggs

Roughly chop 6 hard-boiled eggs into medium pieces—leave some chunks for texture.

STEP 2: Prep the Jalapeños

Finely dice 1 tbsp pickled jalapeños into small bits.

STEP 3: Make the Dressing

In a mixing bowl, stir together ¼ cup mayo, 1 tsp Dijon mustard, ½ tsp garlic powder, a pinch of salt, and black pepper.

STEP 4: Combine and Mix

Add the chopped eggs and diced jalapeños into the bowl with the dressing. Fold together gently until well combined.

STEP 5: Garnish and Serve

Spoon into a serving bowl. Garnish with sliced green onions and a dash of smoked paprika if you like. Serve chilled.

Leftovers + Storage

• Store in an airtight container in the fridge
• Best within 3–4 days
• Stir before serving again to refresh the texture
• Don’t freeze—it won’t hold up well

Why This Recipe Works (Quick Science)

• Egg yolks + mayo = ultra creamy and rich
• Pickled jalapeños bring acid and heat to balance the fat
• Garlic powder and Dijon give a deep savory kick
• Low carb, high fat makes it perfect for keto

Meal Plan Ideas

• Serve in lettuce cups or low-carb wraps
• Use as a topping for avocado halves
• Add to a keto cheese wrap with crispy bacon
• Serve with sliced cucumbers and bell peppers for dipping
• Spoon onto a salad for extra protein

Common Mistakes

• Using too much jalapeño—can overpower everything
• Not chopping jalapeños small enough
• Overmixing—makes it mushy
• Skipping the seasoning—don’t forget the salt and pepper!

What to Serve With

• Romaine lettuce or butter lettuce cups
• Sliced avocado or cucumber
• Cauliflower thins or low-carb tortillas
• Crispy bacon strips
• Cheese crisps or flaxseed crackers

FAQ

Q: Can I make this without mayo?
A: You can sub in mashed avocado or Greek yogurt, but the texture will change a bit.

Q: Is this spicy?
A: Mild to medium, depending on the jalapeños you use. Add more or less to control the heat.

Q: Can I use fresh jalapeños?
A: Yes! They’ll be crunchier and sharper in flavor than pickled.

Q: Is this good for meal prep?
A: Totally. Just store it in the fridge and eat within 3–4 days.

Wrap-Up

This Keto Jalapeño Egg Salad is bold, creamy, and the kind of thing you’ll want to keep on repeat. It’s fast, spicy, and satisfying in all the right ways. Try it with your favorite low-carb wrap or scoop it with cucumbers—and let me know how you liked it!